Jellied Eggs

This recipe calls for simple ingredients, therefore they must be of the best quality. The aspic should be made from calves’ feet and meat bones so that the resultant flavour is light and delicate. Jellied Eggs may be served as a sophisticated first course to a dinner party.

6 eggs, at room temperature

6 thin slices cooked tongue

16 fl. oz. Aspic I, cool and on the point of setting

12 fresh chervil leaves

Place the eggs in a medium-sized sauce-pan. Pour enough boiling water over the eggs to cover them. Place the pan over high heat and bring the water back to the boil. Reduce the heat to low and simmer the eggs for 5 minutes.

Remove the pan from the heat, drain the eggs and place them in cold water. When the eggs are cool enough to handle easily, gently crack them all over and remove the shells, taking care not to damage the surface of the eggs.

Cut the tongue to fit the bases of 6 small ramekin dishes and place one egg in each dish. Spoon most of the aspic over the eggs until they are completely covered and garnish each dish with the chervil leaves dipped in the remaining aspic. Place the dishes in the refrigerator and leave for 2 hours or until they are set.

Remove the dishes from the refrigerator, place them on small plates and serve immediately.

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